| This recipe is liked by 0 person(s). |
COOKIES. - lemon
Nb persons: 0
Yield: About 3-1/2 dozen
Preparation time:
Total time:
Source:
| softenedTOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling MAKES: 40 servings Ingredients | |
| 3/4 cup | butter, softened |
| 1/3 cup | confectioners' sugar |
| 2 teaspoons | lemon juice |
| 1 cup | all-purpose flour |
| 1/2 cup | cornstarch |
| 1 teaspoon | grated lemon peel |
| LEMON FROSTING: | |
| 1/4 cup | butter, softened |
| 1 cup | confectioners' sugar |
| 2 teaspoons | lemon juice |
| 1 teaspoon | grated lemon peel |
| GARNISH: | |
| Additional grated lemon peel, optional | |
Add to Shopping List
Nutritional Facts
1 cookie: 73 calories, 5g fat (3g saturated fat), 12mg cholesterol, 33mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 0 protein.
Directions
In a small bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in lemon juice. Combine the flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
Shape into a 1-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets.
Bake at 350° for 10-12 minutes or until edges are golden brown. Gently remove to wire racks to cool completely.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, lemon juice and peel; beat until smooth. Spread over cooled cookies; sprinkle with additional lemon peel if desired. Let stand until set. Store in an airtight container. Yield: About 3-1/2 dozen.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe